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Crisp Panko Chicken Cutlets W/Tonkatsu

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Ingredients

Adjust Servings:
4 boneless skinless chicken breast halves
kosher salt
black pepper
1/2 cup flour
3 eggs, lightly beaten with
1/3 cup water
2 cups japanese panko breadcrumbs
1/2 head cabbage, shredded
1/2 cup worcestershire sauce
1/4 cup granulated sugar
1/4 cup soy sauce
1/4 cup tomato ketchup
1 teaspoon dijon mustard
1/4 teaspoon ground allspice

Nutritional information

588.4
Calories
88 g
Calories From Fat
9.9 g
Total Fat
2.6 g
Saturated Fat
215 mg
Cholesterol
2130.6 mg
Sodium
81.8 g
Carbs
6 g
Dietary Fiber
26.8 g
Sugars
42.2 g
Protein
440g
Serving Size

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Crisp Panko Chicken Cutlets W/Tonkatsu

Features:
    Cuisine:

    EXCELLENT ?

    • 57 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Crisp Panko Chicken Cutlets w/Tonkatsu Sauce, We just tried this recipe last week from Fine Cooking Magazine I love the crispness the panko bread crumbs give the chicken and the tonkatsu sauce is a nice tangy sauce that goes great with the chicken , EXCELLENT ?, used brown sugar instead of granulated I also added a teaspoon mirin and a teaspoon of rice vinegar A pinch of black pepper


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    Steps

    1
    Done

    With a Sharp Knife, Lightly Score Both Sides of the Chicken Breasts in a Checkerboard Pattern.

    2
    Done

    Lay a Sheet of Plastic Wrap Over the Breasts and Pound Until They Are About Inch Thick.

    3
    Done

    Season With Salt and Pepper.

    4
    Done

    Dredge the Chicken in the Flour and Then Dip It in the Beaten Eggs, Shaking to Remove Excess.

    5
    Done

    Dip Each Piece in the Flour and Egg Again an Then Coat the Chicken in the Panko.

    6
    Done

    in a Deep, Straight Sided Saut Pan, Heat About Inch Vegetable Oil Over Medium High Heat Until the Oil Ripples and Simmers in the Pan and Instantly Erupts Into Lots of Bubbles When You Dip a Corner of the Chicken Breast Into It.

    7
    Done

    Immediately Reduce the Heat to Medium Low and Fry the Chicken in Batches Until Cooked Through and Golden on Both Sides, 4 to 6 Minutes Per Side.

    8
    Done

    If the Oil Seems to Cool Down to Much During Frying, Increase the Heat a Little to Maintain a Steady Bubbling Action.

    9
    Done

    Drain the Chicken on Paper Towels and Serve It With Abundant Shredded Cabbage and Tonkatsu Sauce.

    10
    Done

    Tonkatsu Sauce: in a Small Saucepan, Whisk Together the Worcestershire, Sugar, Soy Sauce and Ketchup.

    11
    Done

    Bring to a Simmer Over Medium Low Heat.

    12
    Done

    Reduce the Heat to Gentle Simmer and Whisk Often Until Reduced to 1 Cup, About 10 Minutes.

    13
    Done

    Whisk in Mustard and Allspice.

    14
    Done

    Cool to Room Temperature.

    15
    Done

    the Sauce Will Keep For 1 Week in the Refrigerator.

    Harper Day

    Breakfast boss crafting morning meals that are hearty and satisfying.

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